There is a difference between fermentation and conditioning. Basically, fermenting is the yeast eating your sugar. After that, you condition your beer, meaning that the yeast will have consume all the sugars and start consuming some chemicals in your beer. This phase is much longer than the fermenting itself and is very important since it will clear out all the "off-flavors" present in your beer.
That being said, like mentioned by the others, forget your beer for a couple of weeks